Those were the days. Sometimes I yearn for the suppleness of youth, its insouciance and capacity for indulgence. But it's a fleeting moment of fantasy because I belong irrevocably to this moment. I inhabit this skin with a sense of purpose and without regret. There are times for looking back and times for looking ahead, but there's no time like the present. As Joni Mitchell sings, in her seminal song "Down To You," Everything comes and goes, marked by lovers and styles of clothes. Things that you held high and told yourself were true, lost or changing as the days come down to you.The salad days that matter now are on your plate. Channel your creativity and your quest for health into this ageless combination of the raw and the cooked. Interrupt the dreary weeks of winter with refreshing concoctions crisp with cabbage, celery, apple and bitter greens, and punctuated with sweet bursts of citrus and pomegranate. By all means toss in some protein—a grated hard-cooked egg; some oily tuna or smoked mackerel; a crumbly goat cheese or sharp pecorino. You're looking to create that perfect balance of flavors and textures: crunchy and creamy, sweet and tart, salty and spicy. As in all things, experience enhances your ability and wisdom makes a superb seasoning.
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A much heralded character throughout history, the virtues of the pomegranate are extolled in the Koran, the Book of Exodus and Homer's Hymns. Punica granatum has been cultivated in the Caucasus since ancient times and continues to be popular amongst the antioxidant-slurping, fountain-of-youth-seekers of modern day. It's in season now in the Northern Hemisphere and widely available in supermarkets and Korean delis near you. The name comes from the Latin for "seeded apple" and, indeed, its leathery red shell breaks apart to reveal a spongy web nestling a treasure trove of glittering garnet jewels. So glorious is this fruit that the ancient city of Granada in Spain was renamed for the pomegranate during Moorish reign. The flavor is most often a combination of sweet and tart, with a mouth-puckering quality from the tannins contained in the juice of the aril, as the watery part surrounding the seed is called. These have a slight crunch to them and a hint of bitterness that adds to the complex flavor of this fruit, as delicious eaten out of hand as it is mixed fresh into salads, cooked in stews, or rendered into syrup to flavor all manner of drinks and traditional dishes from the Middle East.
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